No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Garlic-Braised Chicken with Olives and Mushrooms

When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.

  • servings: 4

advertisement

advertisement

Ingredients

  • 1 small chicken (about 2 1/2 pounds), cut into pieces
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 heads garlic (at least 16 cloves), smashed and peeled
  • 10 ounces cremini mushrooms, cleaned, trimmed, and halved
  • 1/2 cup white wine
  • 1/2 cup green olives (preferably picholine), pitted or left whole
  • 1/3 cup chicken stock

Directions

  1. Step 1

    Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.

  2. Step 2

    Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.

  3. Step 3

    Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.

  4. Step 4

    Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.

Source
Body+Soul, March 2010

advertisement

advertisement